Maple-Pecan Cheesecake

Ingredients

• 2/3 cup graham cracker crumbs (about 8 cookie squares)
• 2 tablespoons sugar
• 1 tablespoon margarine, melted
• 1/2 teaspoon ground cinnamon
• Cooking spray
• 2 (8-ounce) blocks Neufchâtel cheese, softened
• 2 (8-ounce) blocks fat-free cream cheese, softened
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/4 cups maple syrup
• 3 large egg whites
• 1/4 cup chopped pecans, toasted
• 1 pecan half (optional)
• Flowering mint sprig (optional)

Preparation

1. Preheat oven to 400°.
2. Combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. Let cool on a wire rack.
3. Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixer until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well-blended.
4. Preheat oven to 525°.
5. Pour half of cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525° for 7 minutes. Reduce oven temperature to 200°, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with pecan half and mint, if desired.